Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.

Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the tomato paste and cook for 3 additional minutes, stirring often.

Stir in vodka and then add in the cream and pepper flakes and mix to combine.

Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.

Remove from the heat and serve with basil + an extra sprinkle of parmesan!

Olive oil – The original recipe would have you use ½ cup of olive oil but I tested it with just ¼ cup and preferred that.

Vodka – you can easily leave out the vodka and this will still taste amazing! Maybe save a little extra pasta water in case you want the sauce a little thinner.

To make this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!)